🐟Forelle (trout) is one of the freshest and best fish. It thrives in cold, clear, oxygen-rich water, which is why they're often found in mountain streams, rivers, and lakes with good water quality. This makes it incredibly tender and flavorful. The firm texture and mild taste of trout make it a delight to eat, whether grilled, baked, or pan-seared. Plus, it's packed with nutrients like protein, omega-3 fatty acids, and various vitamins and minerals. No wonder it's a popular catch among anglers and a favorite on many restaurant menus!
The French term for this cooking method using baking paper is "en papillote". It's great for keeping moisture and flavours in your product. For the parsley potatoes, which by the way were not raw but pre-boiled in salt water before he put them in the pan, butter is crucial.
Germany traditionally cokes with butter rather than oil. In former times oil was not available but butter was available to all. Olive oil is now big but olives do not grow in Germany.
Hi, is a matter of taste, too. But if it has to go on really hot :D like cooking steaks, it has to be oil. I`m not a friend of olives, so I use rape oil instead, it`s just as (un)healthy as olive oil and hasn`t that weird taste.
We generally use unsalted butter, but it is also sweet cream butter. In other words, butter that does not coagulate earlier with acidic whey, but is stirred longer. That's why the butter is healthier.
When I was a child, we owned some ponds where we had our own fish, trouts and carps. Nothing is better than a freshly caught trout grilled on open fire! About the butter: Where butter is used ofr olive oil is a just a matter of climate. Where it's cooler an wetter, people will use prefer butter. Where is hot and dry, the people use oil.
this reminds me of my late school days... on Saturday evenings we'd always go fishing untill right before the sun comes up again. then i'd go home, prepare the fish under the watchful eyes of our cats - they got their share too (like hearts and livers from the fish) - and put them in the fridge. then i would go to sleep an wake up at noon by the smell of fried fish... ahh, those good old days😁
If you want to learn to cook, you should start with dishes that contain very few ingredients. This is one of them. To answer your question: Always use butter without salt. If you need more salt, you can add it. If you want less salt with salted butter, you have a problem ;-) You could also make your own butter and determine the water content yourself. Simply buy cream and whip it in a mixer until the butter and milk water separate. The butter can then be heated to reduce the water content and salt can also be added. Without any water, it is then clarified butter.
So basic, so natural, so good! Except the fish we usually have everything at home. Parsley from the garden. Butter: without salt. If I want salt, I can add it .. but I can not remove it from salted butter. About salt and fish: Fish from the sea usually need less salt than fish from sweet water. Forelle is a sweet water fish.
About the potatoes: He did cook them in the first place in the pressure cooker (for time saving and without peeling them). When they were done he peeled them and then put 'em in a frying pan with lots of butter and the parsley - but just for a very short time.
@@Pjalphareacting By the way, I would love to make you a video when you try to make the fish (doesn't have to be your first try - although it might be funnier).
@@Pjalphareacting For the trout in the oven, preheat the oven to 200 degrees Celsius, top/bottom heat. Season the fish inside and out with salt and rub them well with oil. Put thyme sprigs, rosemary sprigs, parsley and a finely chopped garlic clove into the trout's abdominal cavity and season with pepper and lemon juice. Now place the fish on a baking tray lined with baking paper and roast in the oven for about 15 minutes. To give the fish a nice color, increase the oven temperature to 240 degrees for the last 5 minutes (20 minutes in total), or alternatively bake the fish at 200 degrees for 25 to 30 minutes.
~10:00 No. It is not necessary to put the cooked potatoes in hot butter. Forelle is a freshwater fish with a very light taste. Be also careful with salt and spices. But that is only my opinion. :)
You can alway add your prefered amount of salt to unsalted butter, but can't unsalt salted butter. So buying salted butter makes no sense in my opinion.
Hi - I'm Danish, and we also know those dishes in Denmark: The Trout (in German : Forelle ) wrapped in paper and baked in the oven is called "Forelle Blau" (Blue trout), and the fish from the pan, wrapped in baking paper, is called "Forelle, Müllerin art" (The Millers trout, probably because of the flour) And : the Potatoes is first in boiling water, later to be put on a pan with a bit of salted butter, and parsley added. Salt is a "must" to enhance the taste.
I use unsalted butter in the pan on low heat. If the butter gets too hot it tastes bad. Pepper I use at the and of cooking, burned pepper tastes bitter
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🐟Forelle (trout) is one of the freshest and best fish. It thrives in cold, clear, oxygen-rich water, which is why they're often found in mountain streams, rivers, and lakes with good water quality. This makes it incredibly tender and flavorful. The firm texture and mild taste of trout make it a delight to eat, whether grilled, baked, or pan-seared. Plus, it's packed with nutrients like protein, omega-3 fatty acids, and various vitamins and minerals. No wonder it's a popular catch among anglers and a favorite on many restaurant menus!
The French term for this cooking method using baking paper is "en papillote". It's great for keeping moisture and flavours in your product.
For the parsley potatoes, which by the way were not raw but pre-boiled in salt water before he put them in the pan, butter is crucial.
The potates were firstly cooked in salted water, then enriched in butter and parselin in a pan.
Germany traditionally cokes with butter rather than oil. In former times oil was not available but butter was available to all. Olive oil is now big but olives do not grow in Germany.
Hi, is a matter of taste, too. But if it has to go on really hot :D like cooking steaks, it has to be oil. I`m not a friend of olives, so I use rape oil instead, it`s just as (un)healthy as olive oil and hasn`t that weird taste.
Formerly pork fat/ Schmalz was used too.
We generally use unsalted butter, but it is also sweet cream butter. In other words, butter that does not coagulate earlier with acidic whey, but is stirred longer. That's why the butter is healthier.
When I was a child, we owned some ponds where we had our own fish, trouts and carps. Nothing is better than a freshly caught trout grilled on open fire! About the butter: Where butter is used ofr olive oil is a just a matter of climate. Where it's cooler an wetter, people will use prefer butter. Where is hot and dry, the people use oil.
It is very ok what he do with the potatos and the taste is very good
this reminds me of my late school days... on Saturday evenings we'd always go fishing untill right before the sun comes up again. then i'd go home, prepare the fish under the watchful eyes of our cats - they got their share too (like hearts and livers from the fish) - and put them in the fridge. then i would go to sleep an wake up at noon by the smell of fried fish...
ahh, those good old days😁
in Germany we use ❣unsalted❣ butter. btw, in Germany on the countryside we do have little trout farms - so good those fresh fishes.
For the fried potatoes I strongly recommend clirified butter. Tates so much better trust me.
For me you can‘t use to much butter 😂
There can't be too much butter. Never.
If you want to learn to cook, you should start with dishes that contain very few ingredients. This is one of them.
To answer your question: Always use butter without salt. If you need more salt, you can add it. If you want less salt with salted butter, you have a problem ;-)
You could also make your own butter and determine the water content yourself. Simply buy cream and whip it in a mixer until the butter and milk water separate. The butter can then be heated to reduce the water content and salt can also be added. Without any water, it is then clarified butter.
For eating salted and cultured, for cooking unsalted and uncultured.
thats rly rly basic and great
Fisch Säubern steuern und Salzen
Einfach nur lecker
Butter verträgt keine Temperatur deshalb kocht man automatisch langsam.
Forelle Müllerin ist das beste was ich je gegessen haben. It is just .... no words for it .. delicious.
Hopefully we'll See your CockingVids Sometime 😃
So basic, so natural, so good! Except the fish we usually have everything at home. Parsley from the garden.
Butter: without salt. If I want salt, I can add it .. but I can not remove it from salted butter.
About salt and fish: Fish from the sea usually need less salt than fish from sweet water. Forelle is a sweet water fish.
I just fry everything in butter or lard. Taught by mother, mother taught by grandma, etc... generational history 🤘
Salted butter is really unuseual in Germany, but you can get it in most stores.
About the potatoes: He did cook them in the first place in the pressure cooker (for time saving and without peeling them). When they were done he peeled them and then put 'em in a frying pan with lots of butter and the parsley - but just for a very short time.
oh ok no wonder!
@@Pjalphareacting By the way, I would love to make you a video when you try to make the fish (doesn't have to be your first try - although it might be funnier).
@@Pjalphareacting For the trout in the oven, preheat the oven to 200 degrees Celsius, top/bottom heat.
Season the fish inside and out with salt and rub them well with oil. Put thyme sprigs, rosemary sprigs, parsley and a finely chopped garlic clove into the trout's abdominal cavity and season with pepper and lemon juice.
Now place the fish on a baking tray lined with baking paper and roast in the oven for about 15 minutes. To give the fish a nice color, increase the oven temperature to 240 degrees for the last 5 minutes (20 minutes in total), or alternatively bake the fish at 200 degrees for 25 to 30 minutes.
@@jochendamm That contradicts the recipe where only lemon is put inside. Don't overdo. Less is more.
~10:00 No.
It is not necessary to put the cooked potatoes in hot butter.
Forelle is a freshwater fish with a very light taste. Be also careful with salt and spices.
But that is only my opinion. :)
It's unsalted butter. And the potatos was first cooked and then go's into the butter.
There's no such thing as cooking with too much butter!! 😅
You can alway add your prefered amount of salt to unsalted butter, but can't unsalt salted butter. So buying salted butter makes no sense in my opinion.
We make our fish only with buttern, the Müller in Art. We are from germany. If you like to know any, feel free to ask!
There is no such thing as too much butter 😊
Not with salt!
Hi - I'm Danish, and we also know those dishes in Denmark:
The Trout (in German : Forelle ) wrapped in paper and baked in the oven is called "Forelle Blau" (Blue trout),
and the fish from the pan, wrapped in baking paper, is called "Forelle, Müllerin art" (The Millers trout, probably because of the flour)
And : the Potatoes is first in boiling water, later to be put on a pan with a bit of salted butter, and parsley added.
Salt is a "must" to enhance the taste.
Butter is very health, unsalted of course.
The potatoes are already cooked when he puts 'em into the pan.
I use unsalted butter in the pan on low heat. If the butter gets too hot it tastes bad. Pepper I use at the and of cooking, burned pepper tastes bitter
The best trout I ever ate was at Plitvitce National Park Center restaurant. They grilled the trout that was filled with bacon and onions. Delicious!
There are inside of Germany lots of trout breeding ponds, where you can buy fresh fish.
13:10
Nein er hat die Kartoffel schon gekocht bevor er sie in die Butter tut !!
No, he already cooked the potato before he put it in the butter!
Forelle Müllerin Art ist super lecker 😁 ich mach die genau so wie er nur tu ich den butter zum schluss rein da er nicht so viel hitze ab kan 🤤
😛😛😛